This workshop is sold out! Thanks for a great season, and we look forward to seeing you in spring of 2024!

workshop description

Confounded by celeriac? Tormented by turnips? Now is the time to redefine your relationship with root vegetables!

Root crops are a staple in a Montana locavore’s diet. Not only do they grow well in our climate, but they store well through the long winter. At this hands-on workshop, you will explore the personalities of root vegetables through a variety of flavorful, creative preparations.

Leave with a full belly and the inspiration to store more root vegetables than ever before!

about the instructor

Alex stepped into the role of Community Education Coordinator following two years of farming at River Road. She attended the University of Montana, majoring in Sociology and minoring in Environmental Studies, worked on multiple small-scale farms, and received her certificate in permaculture design. Her time farming fostered a love of cooking, preserving and sharing food. She apprenticed under a master preserver and taught fermentation workshops through the Cornell Cooperative Extension. Her mission as Community Education Coordinator is to honor our local farmers and food system by empowering individuals to grow and eat local food. Her favorite fermented food is kimchi, with all other ferments taking a close second.

sliding scale

Accessibility is central to the mission of Garden City Harvest. For this reason, our workshops are available on a sliding scale. We value your participation regardless of your financial means, and ask that you choose the appropriate rate for you.